Apple Cranberry Crisp

We had a backlog of apples from the box over the last few weeks that we had yet to use. Then a neighbor dropped by with some more homegrown apples. Usually I would make an apple pie in situations like this but I was inspired by this recipe from a fellow CSAer to go for the crisp. I like the idea of incorporating oats instead of just a white flour pie crust. The crisp is a nice, tasty alternative to pie.

As a starting point, I just used the recipe off of the oats box (with a few minor modifications). It says you can also use pears and peaches instead.

Apple Cranberry Crisp

Filling:

• 6 cups of diced apples, peel on (about 6-8 apples)
  
• 1/2 cup dried cranberries
• 1/3 cup maple syrup (I didn't have any so I used some honey and brown sugar instead)
• 1 tbsp. lemon juice
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

Topping:

• 1 cup Quick or Old Fashioned uncooked oats (I used Country Choice available to Trader Joe's)
• 3/4 cup brown sugar
• 1/3 cup flour
• 1 tsp. cinnamon
• 1 tsp. salt
• 1/2 stick of melted butter

1. Preheat oven to 375. With a small dab of butter grease the bottom of a glass or ceramic 9 inch pie pan.
2. In a large bowl collect the apple pieces, lemon juice, cranberries, syrup, vanilla extract, cinnamon, and nutmeg. Stir until well mixed. Spread evenly into the pie pan.
3. Prepare the topping by mixing together the oats, brown sugar, flour, cinnamon, and salt. Add the melted butter and stir until evenly moistened. Spread evenly over the fruit.
   
4. Bake 35-40 minutes or until fruit is tender.
5. Remove from the oven and let stand for 20 minutes